A bit sweet, a bit crunchy, and plenty decadent.
Make it this year to find out why.
you might make this casserole ahead while you focus on other part of your holiday menu.
Credit:Emily Laurae
Thaw overnight in the refrigerator if frozen.
Leave at room temperature for 15 to 20 minutes, then top as directed and bake before serving.
For the most crisp texture, we recommend waiting to add the cornflake mixture until just before baking.
Credit:Emily Laurae
Wrap and refrigerate leftover sweet potato casserole for up to three days.
Bring to room temperature for 15 to 20 minutes, then bake at 350F until hot throughout before serving.
you might also use the microwave to reheat small portions.
Credit:Emily Laurae
Bake sweet potatoes on a baking sheet 1 hour or until tender.
Reduce oven temperature to 350F.
Make casserole filling:
Beat mashed sweet potatoes, 2 Tbsp.
Credit:Emily Laurae
softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth.
Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
Prepare Topping:
Stir together crushed cornflakes cereal and next 3 ingredients.
Credit:Emily Laurae
Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.
Bake casserole:
Bake at 350F for 30 minutes.
Remove from oven; let stand 10 minutes.
Credit:Emily Laurae
Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
Sweet potato casserole can also be made without eggs, if needed.
you could use canned yams (or sweet potatoes) for this recipe.
Credit:Emily Laurae
Just skip to Step 2 and proceed with the recipe as written.
Credit:Emily Laurae
